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This Pumpkin Roll is like fall wrapped up in a delicious, creamy swirl. I made this for a family gathering once, and it quickly disappeared—like, seriously, everyone was asking for more! Don’t be intimidated by the rolling part; once you get the hang of it, it’s actually kind of fun. Plus, who doesn’t love a dessert that looks as good as it tastes?

Pumpkin Roll With Cream Cheese Filling Recipe

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  • Author: Hannah
  • Prep Time: 20 minutes
  • Refrigeration Time: 1 hour
  • Cook Time: 15 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

A classic holiday dessert featuring a light, spiced pumpkin cake rolled with a rich cream cheese filling. This Pumpkin Roll is perfect for fall gatherings and special occasions.

Ingredients

Units Scale

For the Cake:

  • 3/4 cup all-purpose flour, sifted
  • 1 tsp. baking powder
  • 1 tbsp. pumpkin pie spice
  • 1/4 tsp. kosher salt
  • 3 eggs, lightly beaten
  • 1 1/2 tsp. vanilla extract
  • 1 cup sugar
  • 2/3 cup canned pumpkin

For the Filling:

  • 8 oz cream cheese, softened (full fat)
  • 1 cup powdered sugar
  • 6 tbsp. salted butter, softened
  • 1 tsp. vanilla extract

Instructions

  1. Preheat the oven to 375°F (190°C). Line a jelly roll pan (10×15 inches) with parchment paper and set it aside.
  2. In a medium bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt.
  3. In a large bowl, combine the sugar, eggs, vanilla extract, and pumpkin puree. Whisk until smooth.
  4. Add the dry ingredients to the wet ingredients, stirring just until combined. Avoid overmixing the batter.
  5. Pour the batter into the prepared pan, spreading it evenly. Bake for 15 minutes, or until the cake springs back when lightly touched.
  6. Once baked, carefully turn the cake out onto a clean kitchen towel or parchment paper. Slowly roll the cake into a log, starting from the shorter end, and let it cool completely on a wire rack.
  7. For the filling, beat the cream cheese, powdered sugar, butter, and vanilla extract in a stand mixer until light and fluffy.
  8. Once the cake has cooled, unroll it gently and spread the cream cheese filling evenly across the surface.
  9. Carefully roll the cake back up and wrap it tightly in plastic wrap. Refrigerate for 1 hour to allow it to set.
  10. Remove the plastic wrap, dust with powdered sugar, slice, and serve.

Notes

  • For a cleaner presentation, use a sifter to dust powdered sugar evenly across the top.
  • The pumpkin roll can be made a day ahead and stored in the fridge until ready to serve.

Nutrition

  • Serving Size: 1 slice
  • Calories: 307kcal
  • Sugar: 26g
  • Sodium: 188mg
  • Fat: 16g
  • Saturated Fat: 10g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 92mg

Find it online: https://cookesrecipes.com/pumpkin-roll-with-cream-cheese-filling-recipe/